These Keto Egg Salad Wraps with Avocado are perfect for a vegetarian lunch and are full of healthy fats to keep your body fueled.
We love taking these wraps on short hikes and picnics, just keep the Avocado Egg Salad separate to the lettuce until you’re ready to eat. We always use a cooler bag to make sure everything stays cold and safe to enjoy.
If you love our Keto Egg Salad wraps try our easy recipe for Low Carb Chicken Salad Wraps.
Read more about the carbs in avocado and nutritional benefits here.
This recipe makes 4 serves, each serve is 2 lettuce leaves and ½ a cup of Avocado Keto Egg Salad.
Ingredients for Keto Egg Salad Wraps
- 4 Boiled Eggs
- 1 medium Avocado
- 2 teaspoons of Lemon Juice
- 3 tablespoons of Mayonnaise
- 2 tablespoons of Chives, finely chopped
- ½ teaspoon of Salt
- ¼ teaspoon of Pepper
- 8 Baby Cos or Romaine Lettuce Leaves
How To Make Keto Egg & Avocado Salad Lettuce Wraps
- Using an egg slicer, slice the boiled eggs using a dicing method. First place the egg on its side and slice, gently lift the egg, without separating the slices. Place the sliced egg on its base and slice from top to bottom, add the diced egg to a mixing bowl.
- Dice the avocado and add to the eggs.
- Add the lemon juice, mayonnaise, chives, salt, and pepper to the bowl and mix gently.
- Add ¼ cup of the mixture into each lettuce leaf and enjoy.
Keto Egg and Avocado Salad Lettuce Wraps
These Keto Egg Salad Wraps with Avocado are perfect for a vegetarian lunch and are full of healthy fats to keep your body fueled.
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Print Pin Share EmailServings: 4 serves
Calories: 136kcal
Unit Conversion
Equipment
- Eggs Slicer
Ingredients
- 4 eggs boiled
- 1 medium Avocado
- 2 teaspoons Lemon Juice
- 3 tablespoons mayonnaise
- 2 tablespoons chives finely chopped
- 1/2 teaspoons Salt
- 1/4 teaspoon Pepper
- 8 leaves baby cos lettuce or romaine
Instructions
- Using an egg slicer, slice the boiled eggs using a dicing method. First place the egg on it’s side and slice, gently lift the egg, without separating the slices. Place the egg on its base and slice from top to bottom, add to a mixing bowl.
- Dice the avocado and add to the eggs.
- Add the lemon juice, mayonnaise, chives, salt and pepper to the bowl and mix gently.
- Add ¼ cup of the mixture into each lettuce leaf and enjoy.
Notes
Nutrition
Serving: 65g | Calories: 136kcal | Carbohydrates: 0g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 168mg | Sodium: 419mg | Potassium: 60mg | Sugar: 0g | Vitamin A: 305IU | Vitamin C: 1.8mg | Calcium: 25mg | Iron: 0.8mg
Made this recipe?Tag me at @myketokitchen
To make a larger batch of this keto egg salad wrap recipe with avocado adjust the servings above.
Just one word: Delicious! Great recipe. My hubby loves it! We are on Keto diet, so this fits right in to an easy healthy meal. Thank you for sharing!!